Preserving traditions: Processing & storing your own food & medicine

• Dates: 30/31 August
• Duration: 2 days
• Location: On booking, In Rhayader, Wales, LD6 5PD area.
• Cost: £205
• Inclusions: Lunch, materials, and products to take home
• Instructors: Forager & food preservation expert Szymon (Foragerium) and medical herbalist Kim (Handmade Apothecary)
• Focus: Learning traditional methods  of food and medicine preservation including processing vegetables, foraged plants, fungi, and protein-rich foods such as fish, meat and pulses
• Travel & Accommodation: See Travel & Accommodation tab

Join forager & food preservation expert Szymon & medical herbalist Kim in a 2-day intensive workshop to discover traditional methods of food & medicine preservation. Learn the art of processing veg, foraged plants, fungi and protein-rich foods to store all year round. Taste and try a wide range of items,  make and take home a selection of your own products. 

Lunch is included each day. Vegetarian lunch available, but please note part of the workshop day 1 includes processing meat and fish.

DAY 1 (10 am – 5.30 pm):

Fermentation, pickling, koji, miso, smoking, mushroom preservation techniques. Cooking with ferments. Storage tips and troubleshooting.

DAY 2 (9.30 am – 5 pm):

Turn herbs into Infused oils, balms, tinctures & vinegars and what herbs to use for basic first aid. Storage tips and troubleshooting.

What do I need to bring?

Notebook and pen, 2 x recycled jam jars. Box or bag to carry away your goodies. Bring your own produce to show and tell (optional). Good outdoor clothes and shoes as the area can be muddy.